http://worldcat.org/entity/work/id/54310736

Sanitation operations manual

Abstract: Methods to assist the restaurateur in maintaining and inspecting sanitation facilities to meet the requirements of the Food and Drug Administration are explored. Each ordinance, as it applies to food care, personnel, equipment and facilities, is explained and amplified with examples of possible violations. A guide to the development of a sanitation program provides training material on self inspection, employee training and equipment maintenance. Since the prevention of problems is easier than the cure, basic scientific information on microbiology and foodborne diseases, and the conditions that foster them, is included. The public health information section is intended to encourage cooperation and communications with the public health department to provide satisfactory service to customers who have rated cleanliness as the most important aspect of eating out.

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